Maandazi is a popular East African snack. On the coast towns, the Swahili and the people living within also refer to it as Mahamri. There has been a debate on the difference between Maandazi and mahamri. However many people use the words interchangeably.
½ cup warm water
2 teaspoon yeast
1 cup thick coconut milk
2 egg whites
½ cup sugar
1 teaspoon salt
3½ – 4 cups all-purpose flour
¼ cup grated coconut
1 teaspoon ground cardamom spice
1 teaspoon grated nutmeg
Powdered sugar to sprinkle
Vegetable oil for deep frying
1. Add water in a saucepan, bring to a boil over medium then pour into a large bowl add thick coconut milk, salt, and sugar. Stir well then added yeast and stir again, let activate for 5 minutes.
2. Add in egg whites and stir then add 3 ½ cups flour, cardamom, nutmeg, grated coconut, and continue mixing by hands or in a stand mixer until a dough forms
3. Knead the dough until smooth and elastic add a little more flour if it is too sticky don’t add too much so it ends up too dry.
4. Transfer to a greased bowl, cover with a plastic wrap or clean kitchen towel and let rise until double in size
5. Roll out dough into a 1-inch thick rectangle, cut in bite-size as shown in the picture.
6. Pour oil in a large pan let heat over medium heat.
7. Fry your maandazi until golden brown on both sides. Remove from heat and let drain on a paper towel. Repeat to finish all.
8. Dust with powdered sugar if desired. Enjoy with a cup of coffee.
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